Fried chicken livers always was, and probably always will be, one of my favorite methods of consuming innards.
Crispy and with a little kick on the outside, and meltingly soft and mild on the inside, it really just makes you think that people who claim they don't like offal must have never had it like this!
The house smells sooooo good while these bad boys are frying up! I have to remind myself not to nom them straight out of the pan or else risk molten chicken liver bits burning off my tongue on contact. These guys retain their heat! Always best consumed with a healthy dollop of mashed potatoes and nice vinegary greens.
Southern Fried Chicken Livers
1/2 lb chicken livers
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Shortening, for frying
Melt shortening in a 12-inch cast iron skillet or heavy fry pan over medium heat.
Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season livers with this mixture. Dredge livers in flour and shake off excess.
Place livers into the pan and fry until cooked through, turning once.... dont overcook them, or they'll turn out chewy and bitter.
Drain livers on a rack over a sheet pan lined with paper towels.
My mom swears by soaking them in whole milk for an hour or so in the fridge beforehand. Not sure if you've tried that before or not, but it definitely makes them taste different. I like it both ways :)
ReplyDelete